Thanks! The second place is in California (the first is France) and the product sounds delicious. $22.50 for a 10 oz jar - so it better be good, LOL. Not sure I want to spend that right now to make the Cocomisu but at least I know the product exists. BTW, I made Kevin Dundon's Bailey's Cream Pots instead and they are fabulous - like a creamy cloud of Bailey's and coffee. If his pie at Raglan Road is anything like it, it must be amazing. This recipe would be too soft for a pie filling, however.

Narcoosee's cheese cake - I made this a second time and this time I was there for the entire baking time to make sure it came out of the oven on time. I also used loads of water in the water bath and started the temp. at 375F for 10 minutes before turning down to 300F.

The cake at last weekends dinner was not good - the surface was cracked, it tasted heavy, dense and dry. My son insists he took it out on time but I think otherwise. This time I made individual cakes and they were creamy, soft and delicious. I left out the crust to save calories (haha), and used my leftover cherry sauce and sugared almonds.

Obviously you forgot.......these are Disney recipes, this means the calories are non existent. The magic of Disney does extend to the recipes too......right???

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I think my scale doesn't understand this magic yet... that's why I'm off to the gym right now, LOL. Will write to Kevin Dundon tonight about the Chicken Pie recipe and his Banoffi pie. Apparently he uses a "secret" sauce on it but I bet it's the Caramel Sauce from his book. I had this pie for the first time in Ireland last summer and WOW. Have you ever tried this apostolic4life? of course, no caories AT ALL in this one!

It's official - directly from Chefs de Fance in Epcot. The recipe for Soupe a L'Oignon Gratinee (Baked Onion Soup) should read chicken broth instead of water (as I suspected after the last post on this).

In a large soup pot, sauté the onions in the butter over medium heat until lightly browned. Sprinkle with flour and stir to form a roux. Gradually add 2 & 1/2 quarts chicken broth, then the salt, pepper & herbs. etc.

Heat olive oil in a medium sauté pan. Add the sausage and cook until nicely browned and cooked through. Add garlic and stir to mix well. Add the mushrooms, stirring frequently, to allow mushrooms to wilt. Add marinara and heavy cream and bring to a simmer. Add the basil, salt and pepper, stirring to incorporate. Taste the sauce to adjust seasonings if necessary. Add rigatoni noodles and toss to coat with the sauce. Top with cheese and serve.

Hi, this is a great thread, except it makes me very hungry. I use to have the recipe from Olivia's for there Shrimp & Artichoke dip. When we moved, I must have misplaced it. I have posted on the DVC boards hoping that someone over there would maybe have it and have received no replies. One of the threads that I go on regularly gave me the link to this one. I saw the dip from the SciFi, but that's not it. They had this on there menu for years, when we were there in Oct. of 06, new chef had taken it off the menu. It was served in a shallow baking dish w/ tomato basil 'chips' which were tomato/basil wraps brushed w/ oil and baked in the oven to make them crispy and cut into chips. If anyone has come across this recipe, I would love to have it again. Thanks.